Brownie biscuit

Ingredients: Brownie biscuit

  • 30 g
    Eigelb
  • 50 g
    Streuzucker
  • 50 g
    brauner Zucker

Preparation: Brownie biscuit

Mix together using a flat whisk.

Ingredients: Brownie biscuit

  • 85 g
    Butter
  • 45 g
    Callebaut® Single Origin Sao Thomé Chocolate (SAOTHOME-E4-U70)

Preparation: Brownie biscuit

Melt at 35°C. Add.

Ingredients: Brownie biscuit

  • 20 g
    Mehl
  • 5 g
    Callebaut® cocoa powder (CP-E0-776)

Preparation: Brownie biscuit

Sieve and add.

Ingredients: Brownie biscuit

  • 20 g
    gesalzene Erdnüsse
  • 20 g
    Callebaut® Pure Roasted Hazelnut Paste (PNP-663)

Preparation: Brownie biscuit

Add.

Ingredients: Brownie biscuit

  • 45 g
    Eiweiß
  • 10 g
    Streuzucker

Preparation: Brownie biscuit

Beat until foamy. Add.

Put in a frame. Bake in ventilated oven at 175°C for 25 min.
(open key). Let cool and cut 2.5 cm diameter discs.

Pecan praliné

Ingredients: Pecan praliné

  • 500 g
    Sahne 35 % Fett

Preparation: Pecan praliné

Whip like a chantilly.

Ingredients: Pecan praliné

  • 100 g
    pecan praliné

Preparation: Pecan praliné

Add. Put in piping bag.

Poached apple dices

Ingredients: Poached apple dices

  • 200 g
    Wasser
  • 40 g
    Zucker

Preparation: Poached apple dices

Make a syrup.

Ingredients: Poached apple dices

  • 3 g
    Sternanis

Preparation: Poached apple dices

Add.

Ingredients: Poached apple dices

  • 300 g
    gewürfelte, grüne Äpfel

Preparation: Poached apple dices

Poach in syrup. Store in fridge.

Milk chocolate mousse

Ingredients: Milk chocolate mousse

  • 100 g
    Milch

Preparation: Milk chocolate mousse

Boil in a pan.

Ingredients: Milk chocolate mousse

  • 390 g
    Cacao Barry Milk Chocolate Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)

Preparation: Milk chocolate mousse

Melt. Add and mix. Let cool until 35°C.

Ingredients: Milk chocolate mousse

  • 505 g
    Sahne 35 % Fett

Preparation: Milk chocolate mousse

Add this to the mixture. 
Put in the fridge;

Used products

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